At A Glance
Open To
AdultsCampus
DanforthTotal Hours Required
168Length
- 68 hours in classroom
- 100 clinical hours
- Class is approximately 6 months
Times
Fridays 9:00 AM - 4:00 PM
Level II: Systems Management
This course encompasses menu planning and recipe development. The use and maintenance of equipment, as well as facility layout, are studied. Human resource development and leadership qualities are discussed. Financial management, including cost control are presented. As part of successful course completion, 100 field hours (clinical) are required in the place of employment and must be precepted by a Registered Dietitian with at least one year of experience.
Tuition & Costs
Costs for In-State Adult Students
- Tuition: $294.00
- Books: $135.00
Total Cost: $429.00
Employment Opportunities
Graduates of this program are qualified to work for:
Certified Dietary Manager is a food service manager responsible for menu planning, staffing, purchasing and preparation of meals in hospitals, long-term care facilities, assisted living centers, and other noncommercial settings such as schools and correctional facilities.
